Saison

Saison is a light-colored, light-bodied, dry, fruity, and effervescent ale. It originates from the Wallonia region of Belgium, where French is spoken. Traditionally, it was brewed in the spring for consumption over the summer, but I like it as a late winter ale because of its higher alcohol content and spiciness.

Procedures

Bring fermentables and water to make five gallons to a boil on high heat.

3

Once a rolling boil is achieved, start a timer for 90 minutes. Add the first hops dose with 60 minutes left.

4

At the end of 90 minutes, remove from heat and immediately add remaining hops and spices. Add clean cool water to make 5.5 gallons. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.

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Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 68°F if not already there. Also cool the yeast starter to 68°F.

6

Once the wort reaches 68°F, aerate the wort and pitch the yeast.

7

Ferment for 7 to 10 days. Let the beer temperature rise to 80°F as it ferments. If it does not fully attenuate you can add a package of dried champagne yeast to finish the job. It should dry out to a final gravity of about 1.008 to 1.010 before bottling.